Crispy Chocolate Mousse
by I love baking
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Soak the gelatine slices in ice water and set aside. Add white sugar to the whipped cream and beat with an electric whisk until smooth and grainy (60%); put it in the refrigerator and set aside.
2. Heat the milk in water, add 10 grams of chocolate and stir until melted, then add the soaked gelatine slices and stir until melted, remove from heat
3. After the milk has cooled naturally, add 3 grams of Cointreau and stir evenly, then add the whipped cream and stir to form a mousse paste
4. Put the mixed mousse into a mold, smooth the surface with a spatula, and freeze for 1 hour in the refrigerator
5. Take out the mousse from the refrigerator and demould it with a hot towel (or a fire gun)
6. The glaze chocolate melts in water, cools naturally, and pours on the surface of the mousse to form crispy chocolate, which can be decorated with chocolate pieces or fruits
7. It feels a bit like ice cream, it's cool
